Can you imagine that next week is already October? Phew! This year has definitely flown by, and fall is definitely here in high gear. This past week though, I felt like the weather was a little confused and wasn’t sure whether it was going to be warm or cool. Should I dress the kids in long-sleeved shirts and long-pants? Or, short-sleeved and shorts? This is probably the first year that I’m actually ready for that first frost, maybe because I am so ready to be done with my seasonal allergies, but really, I’m ready for sweaters, sweatshirts, flannels, and freshly baked goods coming out of my oven again. There is something homey with fall weekends, where my house smells like dough, cinnamon, and vanilla.
If you’ve been following my blog for a while, you’ve probably noticed that I’m a huge fan of quick bread, and I make them almost weekly. With that said, this recipe is one that I have bookmarked for a few years, but finally have gotten around to making them. I basically already have a recipe that I love for several different types of bread, so I’m always in the camp of “if it isn’t broken, don’t fix it”. This one though, turned out fantastic! I think this may need to go into my regular quick bread rotation. It has such a perfect texture: moist but not wet, and firm enough to slice and holds up to all of the shredded bits of zucchini and chocolate chips. My daughter seems to like the idea of a chocolate bread, although she’s smart enough to ask: “Is that zucchini in there mommy? I see something green. ” And instead of saying yes, my response was: “Did you see the chocolate chips in it?”
2 large eggs
1/3 cup honey
1/2 cup vegetable oil
1/2 cup brown sugar
1 teaspoon vanilla extract
1 teaspoon salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/2 teaspoon espresso powder, optional
1/3 cup Dutch-process cocoa
1 2/3 cups unbleached all-purpose flour, or white whole wheat flour
2 cups shredded, unpeeled zucchini, gently pressed
1 cup chocolate chips
Preheat the oven to 350°F; lightly grease an 8 1/2″ x 4 1/2″ loaf pan.
In a large mixing bowl, beat the eggs, honey, oil, sugar, and vanilla until smooth.
Add the salt, baking soda, baking powder, espresso powder, cocoa, and flour, mixing until well combined.
Stir in the zucchini and chocolate chips.
Pour the batter into the prepared pan.
Bake the bread for 65 to 75 minutes, until the loaf tests done (a toothpick or cake tester inserted into the center will come out clean, save for perhaps a light smear of chocolate from the melted chips).
Remove the bread from the oven, and let it cool for 10 to 15 minutes before turning it out of the pan onto a rack.
Cool completely before slicing; store well-wrapped, at room temperature.
Yield: one 8 1/2″ x 4 1/2″ loaf
Recipe source: King Arthur Flour